This is my second quiche and I am really getting the hang of it. I made the mistake, possibly, of putting this quiche in the tart pan. The problem was that once I par-baked the quiche crust I realized the ingredients most likely would not fit. So then I transferred it to the glass pie plate, my favorite container for a quiche. I must say though, the tart pan gives the quiche a cool fluted edge. Anyway, I didn’t have feta so I used all my leftover cheeses (no waste!): shredded Swiss cheese and Land O’ Lakes 4-Cheese sliced cheese blend. As usual, I used garlic powder not the raw. YUM!
- Homemade pastry dough or store-bought
- 1 T. olive oil
- 2 cups packed fresh spinach leaves, trimmed of stems, and washed thoroughly
- 4 large eggs
- 2/3 cup creme fraiche (or heavy cream, or milk)
- 1/3 cup crumbled feta cheese
- 6 cherry tomatoes, halved
- 2 cloves garlic, minced
- 2 T. fresh chives, chopped
- Freshly ground black pepper
- Two hours before you want to make the quiche, take the dough out of the freezer to defrost. (Or make your own like I did).
- Lay the dough into either a 10″ quiche pan, making sure you have enough to form a crust around edge. Par-bake if you like.
- Preheat oven to 350°.
- Crumble the feta onto the bottom of the crust.
- Pour the oil into a pan and, when heated, throw in spinach and cook until wilted (Less than five minutes).
- Spread the spinach over the feta cheese.
- Beat eggs, garlic, and creme fraiche together.
- Pour over the top of the cheese and spinach.
- Place cut cherry tomatoes over the top of the quiche.
- Sprinkle chives and ground pepper on top.
- Bake for 45 minutes or until done.